Publications by authors named "Ruben Gonzalez-Beneded"
Antioxidants (Basel)
March 2023
Article Synopsis
- The study examined the stability of fish oil-in-water-in-olive oil double emulsions using whey protein hydrolysate as an emulsifier.
- The physical stability of the emulsions was better maintained at lower temperatures (8 °C) compared to higher temperatures (25 °C), with significant destabilization occurring at the higher temperature.
- The double emulsions exhibited good oxidative stability regardless of temperature and the presence of prooxidants, indicated by low peroxide and anisidine values throughout the storage period.
